We loved making these at school the only trouble was the delicious smells of the hot garlic butter made all the teachers ravenous!
125g butter, softened
2 garlic cloves, peeled and crushed
2tbsp chopped fresh parsley
salt and ground black pepper
4 chicken supremes, boneless and skinless
125g plain flour
2 eggs
75g dried breadcrumbs
Place the butter in a small bowl with the garlic, parsley and seasoning and stir well to combine.
Place the chicken breasts in a plastic bag and bash with a rolling pin until the breast is the thickness of a £1 coin. Place a spoonful of garlic butter on one half of the bashed out chicken and fold over the other half of chicken to sandwich the butter between them.
Place the flour on one plate, the eggs, beaten on another plate and the breadcrumbs on a third plate.
Take a stuffed chicken breast and coat in the flour, then the beaten eggs and finally the breadcrumbs until they are evenly coated. Repeat with the remaining chicken breasts.
Place the chicken breasts in an oven proof dish and cook at 200°C for 20min or until cooked through and golden. Serve with wedges of lemon.